Quick Grind Salad

Quick grind salad in a white bowl and

Such a tasty and quick recipe from our Weekday Raw course.

The idea behind this salad is that you gather up all your favourite veggies, or even what you have in the fridge, and pulse it down just right in the food processor, to then add a simple and delicious salad dressing to.

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5 from 2 votes

Quick Grind Salad

The idea behind this recipe is you can take this method and you can take whatever you got in the fridge and put something together with a nice basic vinaigrette salad dressing.

Nutrition (For one serving)

Calories: 470kcalCarbohydrates: 51gProtein: 15gFat: 26gSaturated Fat: 3gSodium: 939mgPotassium: 1513mgFiber: 16gSugar: 6gVitamin A: 4361IUVitamin C: 171mgCalcium: 179mgIron: 5mg



  • 1 head broccoli cut from the stalk
  • 3 stalks purple sprouting broccoli roughly chopped
  • 1/4 cauliflower roughly chopped
  • 1/4 cup dill fresh
  • 1 avocado
  • 1 gem lettuce small, main stem removed
  • 1 chicory small, main stem removed
  • 1/2 tsp lemon zest
  • 1 1/2 tbsp lemon juice
  • 1/4 cup pine nuts
  • 1/2 cup olives pitted
  • 1 cup quinoa sprouted


  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp honey or coconut nectar


  • Add all salad ingredients to the food processor and pulse until ground into a chunky salad.
  • Transfer to a bowl.
  • Combine all dressing ingredients in a far with a lid and shake, add to salad and enjoy!



Want more quick, easy and simple raw food recipes like this? That’s exactly what you’ll find in Weekday Raw.
Rate This Recipe
5 from 2 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Russell James

Post by Russell James

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November 8th, 2013

16 thoughts on “Quick Grind Salad”

  1. For sure tomorrow I am eating this salad, I don’t have pine nuts but I am going to use some cashews!!!

  2. I have been looking for sprouted Quinoa at our health food stores and can’t find any.. are there any subs ? Thanks cannot wait to try this.. I made your little pizza bites the other day and they were looooved ๐Ÿ™‚

  3. Oh — and a question: Is there any ingredient you would recommend avoiding for this salad? (I’m wondering about onions, for example.) Thanks!

  4. I’ve made this salad according to the recipe several times and really love the flavor combination, texture, and visual presentation. But today, I decided to try the “throw everything you have in the fridge into it” method. I was nervous, because I had so few of the ingredients in the original recipe. I had carrots, parsley, romaine, zucchini, lemon juice, tomatoes, almonds, and some leftover chopped portobello mushroom soaked in nama shoyu. I put everything in but the tomatoes in the food processor and pulsed, then I chopped a tomato and put it on top. It tastes delicious! And because the lemon and the nama shoyu combined so nicely, I didn’t even need a dressing.

    I want to tell you that your raw food course and instructive recipes like this one have made me so much braver about creating my own concoctions, which is really where you start to have fun in the kitchen. And since we have to eat every day, that makes a life so much more enjoyable! Thanks, Russell.

    • Thanks for sharing Prudence! We are so happy that you were able to make the most out of recipes! ๐Ÿ™‚ Keep it up! And stay tuned for more exciting recipes!

  5. What a great idea. Perfect for the weekend when I have some smaller portions of vegi’s that are left over from weeks creations! Thanks! Love your recipes!


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